Chicken and Pork, Chilli Sui Mai

  • 20MINS
  • 12MINS
  • 43KCAL

We love dim sum and these Chicken and Pork, Chilli Sui Mai are a perfect Fakeaway version whether you’re calorie counting or following Weight Watchers.

Easy Peasy Chicken and Pork, Chilli Sui Mai pinchofnom.com
5

NutritionPer Serving

  • Calories43
  • Carbs1g
  • Protein3g
  • Fat0.2g
  • Saturates0.05g
  • Sugars0.4g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Dim sum is one of our favourite Asian snacks and we think that these slimming friendly versions are even better than the ones that you can get from the takeaway.

We usually make our own pasta mix and use that to wrap our Sui Mai, but we thought that might get a little complicated to follow!  We’ve eaten Sui Mai wrapped in pak choi before and thought we’d try the same with Chinese leaf to cut down the amount of calories and Points in this recipe without compromising on flavour!

These Chicken and Pork, Chilli Sui Mai are ready in a jiffy and the dipping sauce is so versatile that it also works really well when served alongside a range of other Asian dishes!

What diets are these Chicken and Pork, Chilli Sui Mai suitable for?

This Chicken and Pork, Chilli Sui Mai recipe is suitable for dairy free diets.

It can be made suitable for gluten free diets by swapping the following ingredients out for gluten free alternatives;

  • Soy sauce
  • Rice vinegar

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chicken and Pork, Chilli Sui Mai recipe?

  • You need to count 1 Point per portion of this Chicken and Pork, Chilli Sui Mai recipe if you’re on WW Green.
  • You need to count 1 Point per portion of this Chicken and Pork, Chilli Sui Mai recipe if you’re on WW Blue.
  • You need to count 1 Point per portion of this Chicken and Pork, Chilli Sui Mai recipe if you’re on WW Purple.

Do you need any special ingredients to make these Chicken and Pork, Chilli Sui Mai?

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You can grate anything and everything with it; cheese, ginger, garlic cloves, nutmeg, carrot – anything you like. We used it to grate the ginger and carrot for this Chicken and Pork, Chilli Sui Mai recipe.

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We used a Deiss Micro Grater that you can get from Amazon. It’s the best grater we’ve ever come across, which is saying something!

We’ve also used a bamboo steamer in this recipe which you don’t absolutely need, but we’d advise you do!  They’re rather inexpensive and they do the job really well.

How many calories are in these Chicken and Pork, Chilli Sui Mai?

There are 43 calories per portion in these Chicken and Pork, Chilli Sui Mai which means they fall into our Everyday Light category. 

These Chicken and Pork, Chilli Sui Mai are perfect if you’re following a calorie controlled diet and fit well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Cut the chicken into chunks and, blitz them in the food processor on high for 4-5 seconds. Add the chicken to the bowl with the pork. Don’t be tempted to put the chicken and pork in at the same time, it won’t work as it won’t be a consistent texture.

Step 2

Add the soy sauce, finely chopped spring onion, grated ginger, rice vinegar, hot sauce, salt and pepper and mix well with your hands until the chicken and pork are combined well.

Step 3

Take the cabbage leaves and cut out the stalks. Place two leaves end to end on top of a piece of clingfilm.

Step 4

Shape some of the mix into a sausage shape, and place in the leaves. Roll them up using the cling film to wrap them and then place them in the fridge for a few minutes while you make the rest.

Step 5

Line the steamer with baking parchment, with some holes cut out to allow the steam to circulate. Spray the parchment with low calorie cooking spray.

Step 6

With a sharp knife cut into pieces approx 3cm/1inch thick and place on the parchment inside the steamer. Top the sui mai with some grated carrot and a drop of hot sauce on each one.

Step 7

Place your steamer on top of a pan of boiling hot water and steam for 12 minutes. Check the temperature with a food thermometer (they should be above 74°C). Remove from the steamer and serve with some soy sauce mixed with finely chopped spring onion for dipping!

What could you serve with Chicken and Pork, Chilli Sui Mai?

Our Chicken and Pork, Chilli Sui Mai are perfect when served alongside any of the following dishes:

Asian Pulled Pork pinchofnom.com
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Edamame and Carrot Asian Salad pinchofnom.com
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Sweet Chilli Sauce pinchofnom.com
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How do you know when these Chicken and Pork, Chilli Sui Mai are cooked?

These Chicken and Pork, Chilli Sui Mai need to be steamed until the filling is cooked through which should take around 12 minutes.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep these Chicken and Pork, Chilli Sui Mai in the fridge?

These Chicken and Pork, Chilli Sui Mai are best served fresh and really should be eaten immediately.

Can you freeze Chicken and Pork, Chilli Sui Mai?

No, we don’t recommend freezing this recipe.

How do I reheat Chicken and Pork, Chilli Sui Mai?

We wouldn’t recommend reheating this recipe – it’s so quick and easy to make that it really is best served fresh!

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Chicken and Pork, Chilli Sui Mai

We love dim sum and these Chicken and Pork, Chilli Sui Mai are a perfect Fakeaway version whether you're calorie counting or following Weight Watchers.
  • Prep Time
    20 MINS
  • Cook Time
    12 MINS
  • KCals 43
  • Carbs 1G
WW Points
  • 1 Green
  • 1 Blue
  • 1 Purple

Ingredients

  • 1 chicken breast
  • 300 g 5% pork mince
  • 1 large spring onion
  • 3 cm ginger
  • 1 tbsp soy
  • 1 tbsp rice vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • squirt of chilli sauce
  • 8 leaves Chinese leaf
  • 1 small carrot grated

Dipping sauce

  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • Few drops chilli sauce

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

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Instructions

  1. Place the chicken breast into a food processor/attack with a stick blender for 4-5 seconds on high. Remove and place in a large bowl and set aside.
  2. Do the same with the pork mince, again on high for 4-5 seconds. Tip them into the bowl with the chicken. Don't be tempted to put the chicken and pork in at the same time, it won't work!
  3. Add the soy, finely chopped spring onion, grated ginger, rice vinegar, chilli sauce, salt and pepper and mix well with your hands until the chicken and pork are evenly distributed in the mix.
  4. Take the cabbage leaves and cut out the stalks. Place two leaves end to end on top of a piece of clingfilm.
  5. Shape some of the mix into a sausage, and place in the leaves. Roll them up and then place in the fridge for a few minutes whilst you make the rest.
  6. Line your steamer with baking parchment, making sure to cut some holes out to allow the steam to circulate. Spray the parchment with low calorie cooking spray.
  7. With a sharp knife cut into pieces approx 3cm/1inch thick & place into the steamer
  8. Top the sui mai with some grated carrot and a drop of chilli sauce.
  9. Place your steamer on top of a pan of boiling hot water and steam for 12 minutes.
  10. While your sui mai are steaming, mix your dipping sauce ingredients and place in a small dip pot.
  11. Remove the sui mai from the steamer and serve with the dipping sauce.

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2 comments

See what others have to say

Joy FergusonSaturday 25th January 2020

Love the look of your fakeaways

Reply

    Holly LevellTuesday 12th May 2020

    Hi Joy, the fakeaway section on the website is full of great inspiration! Let us know which ones you’ve tried!

    Reply

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